Cook the gluten free pasta according to packet instructions, adding fresh broad beans for the last 3 minutes (frozen for the last 2 minutes).
While the pasta is cooking, heat the oil in a large frying pan, then stir in the red pepper, eggplant, zucchini/courgettes, toss over a medium heat for 2-3 minutes, then stir in the tomatoes and shake in the Tabasco.
Stir for 2-3 minutes to soften the tomatoes a little (not too much or they will go mushy). Drain the pasta and beans.
Toss the garlic oil, chives, veggies and basil into the pasta and season with salt and pepper. Serve hot (or cold as a salad with a low-fat dressing).